Squash Soup

 

 

300g red kury squash, diced, with skin (or baby pumpkin or butternut squash)

2 potatoes, peeled and cubed

1 sweet onion diced

30g of butter

2 or 3 carrots peeled and sliced (depending on the size)

1 liter of vegetable broth (I used chicken broth and enough to just to barely cover the veggies)

ground black pepper

Celery salt

ground dried coriander (I used celery tops and I put it in with the veggies to cook)

1 – 2 tsps ground ginger

2 tbsp maple syrup

1 tsp lemon juice

salt

The onion saute in 30g. of the butter. Add the squash, potatoes, carrots and broth and bring to a boil. Simmer for an hour on medium heat stirring once in a while. When veggies are tender, puree. Season with the rest of the seasonings to taste. I added a little more chicken broth because it was too thick.

When you serve the soup you can serve it with toasted pumpkin seeds and dollop of sour cream.